Anglaise Ice Cream
From Gancel's culinary encyclopedia of modern cooking, 1920
Also suitable for cream sauce.
Presented as published in 1920. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
3240Calories
76 gProtein
500 gCarbs
111 gFat
Full nutrition (30 nutrients)
Calories3240 kcal
Protein76 g
Carbohydrates500 g
Sugars500 g
Total Fat111 g
Saturated Fat18 g
Monounsaturated Fat6.7 g
Polyunsaturated Fat1.1 g
Omega-30.1 g
Cholesterol117 mg
Sodium375 mg
Potassium1471 mg
Calcium1203 mg
Iron0.2 mg
Magnesium117 mg
Phosphorus984 mg
Zinc4.1 mg
Copper0 mg
Manganese0 mg
Vitamin D9.4 mcg
Vitamin A312 mcg
Vitamin E16 mg
Vitamin B60.6 mg
Vitamin B125.3 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)2.6 mg
Niacin (B3)1 mg
Folate0 mcg
Choline174 mg
Water1001 g
As published
This recipe was extracted from Gancel's culinary encyclopedia of modern cooking (1920) by J. Gancel, page 204. The excerpt below is the record exactly as published.
1 qt. milk, 1 lb. sugar beat w„ 16 egg yolks
Cook this with the app: pantry check, scaling, and the assistant.